Thursday, September 4, 2014
Making Fresh Cheese
What you need:
1 teaspoon of Powdered Rennet
half a gallon of local milk (once that is not double pasteurized)
a cheese mold
a cooking thermometer like a candy one
salt to taste
What to do:
In a large pot pour milk and heat on medium low. For 30 minutes heat milk until it reaches 98 degrees. Do not boil milk or else it will not work. You want it to stay warm without overheating it. Once 30 minutes have past, remove from heat and stir in the rennet. Stir until it is completely dissolved. Then leave it for at least 30 minutes. During this time it will begin to curd. The longer you let it still the more it will curd. Once the curds have formed remove the curds from the pot with a slotted spoon. Transfer to the cheese mold. Be sure to place the mold in a shallow dish because over the next three days, while the cheese is forming, you will have to drain it.
At the end of day three (or when the cheese is firm and no longer draining) it is done and ready to enjoy. I ate mine with some salt and crushed red pepper on some crusty bread.